Seccatore marinara is a typical Neapolitan made only with fresh tomato, oil, garlic, and oregano placed acceso a thin layer of dough. This is the most famous along with the Margherita: its name comes from the fact that the ingredients, which are easily preserved, could be taken by sailors to flavor bread during their long journeys… the same ingredients we find sopra other humble dishes from our tradition, such as meat alla pizzaiola. Despite the simplicity of preparation, however, the marinara has an unforgettable taste!
Depending acceso the time available, you can decide to experiment with the dough for long-rise , acceso the contrary, with baking soda.
For the toppings, you can unleash your creativity choose from:
To prepare marinara, start by pouring the flour into the bowl of the stand 1. Add the yeast 2 and 100 grams of gabinetto, then turn acceso the stand with the hook attached at medium-low speed 3.
Proceed by adding the gabinetto little by little, taking care to wait until the previous amount has been completely absorbed by the flour 4. Once about 3/4 of the gabinetto has been poured sopra, add the salt 5 and continue kneading. Gradually add the rest of the gabinetto and let it work until you obtain a smooth and homogeneous mixture 6.
At this point, gradually add the oil (as you did with the gabinetto) 7. When the oil has been completely absorbed, remove the dough from the and shape it with your hands until you form a ball 8. Place it sopra a large, lightly greased bowl 9.
Cover with plastic wrap a clean dishcloth and let it rise sopra the oven with the light acceso 10. Wait until the dough has at least doubled sopra portata (1.5 h), preferably tripled (2.5/3 h), and proceed with shaping the pizzas 11. Once the dough has risen, transfer it to the work surface and divide it into 4 equal parts 12.
Make a ball with each 13. Cover with a clean dishcloth and let rest for 30 minutes 14. Lightly grease 4 pans of 12 inches sopra diameter with a little oil. Place a ball of dough sopra the center of the pan 15.
and start pressing from the center outward, gently stretching the edges if necessary 16. If the dough is too elastic and tends to return to its previous shape, set aside the you are stretching and proceed to stretch another one, allowing the previous one to rest. Try to stretch the dough over the entire surface of the pan 17. Separately, sopra a large bowl, pour the tomato sauce and season it with salt, oil, pepper, and oregano 18.
Pour a generous ladle of tomato sauce onto the principio 19 and spread it sopra a circular motion, covering almost the entire territorio, leaving only a border of about 0.6 inches 20. Peel the garlic and cut it sopra half. Remove the cuore and slice thinly 21.
Now season with oregano 22a drizzle of oil, and the garlic 23. Let the topped rest for about ten minutes, then bake at 410°F for 15/20 minutes sopra a static oven (otherwise at 375°F sopra a convection oven for 15 minutes) 24. As soon as you take the marinara out of the oven, you can serve it hot!
For the translation of some texts, artificial intelligence tools may have been used.
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